How to make them

1. Crisp the potatoes. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Cook the hash browns for 8–10 minutes, stirring now and then, until crispy and golden. Season with half of the salt, pepper, garlic powder and paprika. Scoop them out and set aside.
2. Cook the sausage. In the same skillet, brown the sausage over medium heat for 8–10 minutes, breaking it into crumbles. Drain the grease, then set the sausage aside with the potatoes.
3. Scramble the eggs. Melt the other tablespoon of butter over medium-low heat. Whisk the eggs with the rest of the seasonings. Scramble gently until the eggs are just set and still soft.
4. Warm the tortillas. Heat them in a dry skillet or the microwave just until soft. This keeps them from cracking when you roll them.
5. Build each burrito. Put a scoop of potatoes, sausage and eggs down the center, then add a handful of cheese. Fold in the two sides and roll it up tight.
6. Toast them if you like. Put each burrito seam-side down in a dry hot skillet for 1–2 minutes per side. This seals the burrito and gives it a crisp finish.